Karen4eyez Profile - Allrecipes.com (18456358)

cook's profile


Home Town: Colleyville, Texas, USA
Living In: Fort Worth, Texas, USA
Member Since: Jul. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Walking, Hunting, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I am a born and raised true to heart Texan! I have three grown children and last year married the man I have wanted to find for over 30 years. Funny thing, however.... I am one of those who "live to eat" -- and I married someone who only "eats to live". That's okay, because he is a fire captain I take out my non-stop cooking talents on his entire fire dept crew!!! He told me I am making he and his crew fat, but don't believe that for an instant. If I could, I would never leave my kitchen, I would live in it and cook all the time. Guess it's a good thing I am in a sales consultant position that encompasses about 30% of N. TX, so I am on the road alot.
My favorite things to cook
My strength is desserts and appetizers. I love grilled foods but have always left that up to the men in my household. I have always done alot of cooking/entertaining.
My favorite family cooking traditions
The traditions dearest to my heart are those of most baby boomers whose Moms stayed home and made wonderful comfort food related meals! Boomers...you know and remember what those are, no need for me to elaborate! And of course I AM a southern girl - ah, that good southern food rocks!
My cooking triumphs
My triumphs always lie in those recipes that I "re-create" and in turn, make them my own!
My cooking tragedies
I overmarinated chicken breasts one time in a fruit (pineapple) marinate and it pretty much turned it to mush.
Recipe Reviews 6 reviews
Key Lime Pie VIII
As mentioned by an earlier reviewer - using the thawed can of frozen margarita mix in place of the lime juice makes this an incredible dessert. I also recommend making (and baking 8 min) your own graham cracker crust. And ditch the Cool Whip ....use fresh whipped whipping cream instead and you won't regret it. Note: only add 1 tsp powdered sugar to the whipping cream. This adaptation is VERY rich, but has just the right tartness and not overwhelmingly sweet.

7 users found this review helpful
Reviewed On: Aug. 21, 2011
Golden Rum Cake
This cake exceeded my expectations....I used Meyer's dark rum and this expensive rum was money well spent. I also basted the cake 3 more times with straight rum 48 hrs preceeding before I served it. Did it have a kick to it? You bet it did, but served with whipped cream and coffee, it is the ultimate cold weather dessert, yummy! Thanks for a wonderful holiday recipe.

17 users found this review helpful
Reviewed On: Dec. 26, 2006
Salmon with Brown Sugar and Bourbon Glaze
This is a recipe I also use and get rave reviews over. However....I adapted it 3 yrs ago from TX Land and Cattle restaurant's version, only they use brown sugar and Shiner Bock dark beer! With this bourbon version, I lay my fillets out and gently press the brown sugar into the fillets, then sprinkle them with the bourbon - I let them "rest" for about 30 minutes before quickly browning the sugar glazed filets over med-high heat in a non-stick saucepan, about 2 min each side. I wrap up the cooking process by popping them in the microwave for 1-1 1/2 minutes, depending on the thickness of the filets. These filets make a terrific presentation in a romaine-based salad with a topping of honey and brown sugar glazed coarsely chopped pecans (Johnny Carino's restaurants serve it like this) Enjoy! Impressive and will work well over the holidays.

126 users found this review helpful
Reviewed On: Nov. 6, 2006

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